I would like to say this recipe came from a strong desire for my family to eat healthy, but truthfully I just LOVE zucchini (and so does my family). Plus, we get a lot from friends and family each summer, so I am always looking for new ways to use it.
Zucchini, sliced in approx 1/4-1/3 in. pieces
Shredded Mozzarella (We use half non-dairy due to a milk allergy.)
Marinara Sauce
Olive Oil
Basil
Minced Garlic
Salt
Preheat the oven to 350 degrees. Place the zucchini slices on a lightly oiled baking sheet. Stir together olive oil, basil, minced garlic, and salt to taste. Brush the olive oil mixture over the top of the slices. Bake for 10 minutes.
Flip the slices and brush with olive oil mixture again. Bake for 10 minutes. Check to make sure it is cooked through. It shouldn’t be fully soft, but a fork should easily puncture it. Bake more as needed.
Once the zucchini is ready, put enough marinara sauce on each slice to cover the top, then add shredded mozzarella and a little more salt. Cook for another 10 minutes, or until cheese is fully melted.
Note: It will cook more quickly in a convection oven, but watch it as the tomato sauce can start to take on a burnt taste.
Denise's Fanciful Function 